Of the 100 chocolate samples analysed, coliforms (102 – 103 CFU/g) were detected in 2 samples (2%). Salmonella spp. and generic E. coli were not detected in any samples.
It is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.
Earlier studies have found that polyphenols from chocolate increases "good" bacteria such as Bifidobacteria and Lactobacilli, while also reducing the presence of other potentially pathogenic microorganisms that cause inflammation, gas, bloating, and constipation.
If left to ferment for too long, spore forming bacteria, such as Bacillus, and molds can take over. Spore former growth leads to production of off flavors in the chocolate. Mold can negatively impact the flavor and safety.
Ground Beef
One of the most common foods that can become contaminated with E. coli is ground beef. E. coli from inside of the cow's intestines can contaminate the meat meant for consumption.
There are no antibiotics for most E. coli infections. If you have contracted traveler's diarrhea, your doctor may recommend that you do take anti-diarrhea medications for a short period or bismuth subsalicylate (Pepto-Bismol). In some instances, doctors treat the infection with antibiotics.
Cook and Eat Food That Has Been Appropriately Prepared
Thoroughly cooking meat, especially ground beef, can destroy E. coli bacteria.
Many people don't realise that chocolate can contain salmonella because the shell of the bean can become infected by animal faeces. Once the beans have been grown, they're taken out of their shells and left outside, covered by banana leaves, and then animals scurry over them.
There have been no reports so far of any chocolate consumers being exposed to salmonella, which causes salmonellosis, a disease that causes diarrhoea and fever but is dangerous only in the most extreme cases.
While salmonella will not grow in chocolate (there isn't enough water), it survives in chocolate very well. Chocolate may even protect the salmonella during its passage through the gut.
Signs & Symptoms
The most common clinical signs of chocolate poisoning are vomiting, diarrhea, increased thirst, panting or restlessness, excessive urination, and racing heart rate.
Chocolate receives a lot of bad press because of its high fat and sugar content. Its consumption has been associated with acne, obesity, high blood pressure, coronary artery disease, and diabetes.
An outbreak of salmonella has been linked to chocolate produced in Belgium.
The sources of nutrients that support intestinal colonization by E. coli are shed epithelial cells, dietary fiber, and mucosal polysaccharides (12–14).
E. coli are bacteria found in the intestines of people and animals and in the environment; they can also be found in food and untreated water. Most E. coli are harmless and are part of a healthy intestinal tract.
Symptoms of E. coli O157 infection include severe diarrhea (often bloody) and abdominal cramps. Most people infected with E. coli O157 do not have a fever or vomiting.
Salmonella In Cadbury's Chocolate
The Health Protection Agency identified 42 people who had been infected with this strain of Salmonella, which caused diarrhoea, vomiting fever, chills and headaches. The contamination was traced to a leaking pipe at a Cadbury's plant in Herefordshire in January.
Cadbury abandoned the safe levels approach after its chocolate was found to have been exposed to salmonella contamination in 2006.
Last week the Health Protection Agency (HPA) concluded that Cadbury's plants were the most likely source of an outbreak of Salmonella montevideo that poisoned 37 people from February to June this year.
It has also been reported that roasting of cocoa beans at high temperatures (110-130°C) can eliminate Salmonella and other enteric bacteria (ICMSF, 2011; Nascimento et al., 2012) .
In the same way that Salmonella bacteria can survive for long periods, in excess of 12 months, in chocolate, this study provides evidence that E. coli, including pathogenic strains, can also survive for similar periods of time.
In June 2006, a scare over possible salmonella contamination in some Cadbury products in the UK led to the recall of around a million Cadbury chocolate bars, including the standard Freddo. As a result of the contamination, Cadbury was fined £1 million, and ordered to pay an additional £152,000 in costs.
Symptoms include diarrhoea, stomach cramps and occasionally fever. About half of people with the infection will have bloody diarrhoea. People usually notice symptoms 3 to 4 days after they have been infected. But symptoms can start any time between 1 and 14 days afterwards.
Fortunately, most E. coli infections go away on their own. You can help yourself manage E. coli infection by drinking plenty of fluids to replace what you've lost through diarrhea and/or vomiting.
Signs and symptoms of E. Coli. Symptoms usually show about one to ten days after eating contaminated food. They can last about five to ten days without medical treatment.